Tacos Recipe Birria tacos “Short ribs”
For the sauce I added 2 Tbsp of light brown sugar
Flanken Style Short Ribs| Quick and Easy Recipe
What I’m eating?
Flanken Style Short Ribs are one of the easiest and fastest recipes to make. A simple marinade prep and easy transition from stovetop to oven make this a perfect weeknight meal. Since we are all cooking at home, we might as well get our culinary skills on and try something new.
The #flankenstyleshortribs are already precut and sliced thin across the bone so all you have to do is prep the #beefribs for cooking.
First let the ribs come to room temperature about 30 minutes or so. I lightly season them with dry seasonings: salt, pepper, onion powder, garlic powder and beef bouillon. You can omit the salt in the beginning, but I add such a minimal amount of bouillon, so it’s not salty.
Ingredients For the Marinade:
I have an everything but the kitchen sink approach to my beef marinade that includes:
Approximately 2 tbsp of each
Soy sauce
Goya culantro base (green)9
Chopped garlic
Ketchup
Approximately 1 tsp of each
brown sugar
jerk spice (I ran out so I used 1 Tbsp jerk sauce)
soy sauce
lime juice
Sesame Oil
rice wine vinegar
honey
duck sauce (or plum or hoisin sauce)
After seasoning the beef I pour 3/4 of the marinade over it and let it hang out for about 30 minutes if cooking right away. If you have the time to let it rest for a few hours by all means...save some marinade to baste the ribs before they go in the oven.
Preheat oven to 400 degrees while steak is cooking on the stove
Pour oil in a pan that can go in the oven
Heat pan medium - high heat
When pan is very hot add a single layer of ribs
Sear ribs on both sides till outside forms a dark crust
Ribs are thin so they wont take long to cook through (approximately 2 minutes each side)
Baste ribs with remaining marinade
Put ribs in oven for 7-10 minutes
Done
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Mexican Beef Short Ribs Birria Style
These Mexican beef short ribs are my take on birria, made with Chile peppers, garlic, tomatoes, and other spices and braised for hours in a lodge dutch oven.
After making rolled tacos on the flat top grill, I was in the mood for some more Mexican, and I had always wanted to try and make the traditional Mexican dish, birria... and I’m glad I gave it a shot! The depth of flavor you get in this stewed Mexican beef short rib recipe is out of this world!
Definitely one of my favorite things that I’ve made recently!
Ingredients Used:
3 lbs beef short ribs, bone-in
6 cups beef broth
2 guajillo peppers, dried and de-seeded
2 pasilla negro peppers, dried and de-seeded
1 large onion, rough chopped
3 Roma tomatoes, rough chopped
1/2 cup chopped fresh cilantro
3/4 can of Mexican stewed tomatoes
2 tablespoons minced garlic
2 tablespoon cumin
1 tablespoon coriander
1 tablespoon Mexican oregano
3 tablespoons apple cider vinegar
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#birria #beefshortribs #mexicanfood
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Oven baked beef short ribs | recipe
4 lbs beef short ribs
1 tbsp creole seasoning
1 tbsp seasoned salt
1 tbsp.complete seasoning
1 tbsp bouillon
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp ground cumin
1 tbsp smoked paprika
1/2 cup BBQ sauce
1/4 cup sweet chili sauce
2 tbsp mustard
1/2 cup Ketchup
2 tbsp browning
1/3 cup green seasoning
additional bbq sauce for the end
green seasoning recipe:
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Michelada Beer and Lime Marinated Grilled Short Ribs
What’s a fiesta without marinated and grilled short ribs? Spice up your mealtime party with this delicious, Latin-inspired recipe from the Certified Angus Beef ® brand. Find the recipe:
Ingredients:
1 1/2 pounds Certified Angus Beef ® flanken-style short ribs (about 1/4-inch thick)
2 tablespoons light olive oil
1 small yellow onion, diced
5 garlic cloves, sliced
2 jalapeños, sliced
1 tablespoon salt
1 tablespoon ancho powder
1 tablespoon ground cumin
1/2 cup chopped cilantro
2 limes, zest and juice
1 Mexican lager, chilled
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This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
The most common question I get is either What's your favorite food or What's your favorite thing to cook - the answer to both of those questions is BEEF SHORT RIBS! Checkout the video to find out why. Meet me in the kitchen and let's #makeithappen
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Shopping List:
2-3 lbs Beef Short Ribs (Bone in or Boneless - boneless ribs will cook faster)
2 cups red wine (cabernet or merlot)
2 cups beef broth
1 tbsp beef base
1-2 tbsps dijon mustard
2 tbsps tomato paste
2-3 carrots
2-3 stalks of celery
1-2 onions
2 bay leaves
rosemary and thyme
1 tbsp worcestershire sauce
1 tbsp low sodium soy sauce
salt, pepper, garlic, onion powder
Slurry: 2-3 tbsps corn starch + 1/4 cup cold water
Directions:
Begin by salting your short ribs 2-24 hours prior to cooking (preferably overnight). Heat your skillet over high head and add 1 tbsp avocado oil. Sear short ribs in batches until golden brown on all sides. Once all short ribs are seared, remove them and set aside. Reduce heat and add the celery, carrots, and onion. Sweat the veggies for 3-5 minutes and season with salt, pepper, garlic, onion powder. Add tomato paste and dijon mustard and mix to combine. Deglaze with red wine and bring to a boil for 2-3 minutes. Add short ribs to your pressure cooker or instant pot. Add the veggies and wine from the skillet to the pressure cooker along with 2 cups of beef broth. Season again and add worcestershire and soy sauce. Add fresh herbs and set for high pressure 55 minutes. (If using the oven, cover in a baking dish or dutch oven and bake at 325 for 3.5 hours or until fork tender.